This Sunday I had a craving for a fancier weekend breakfast that was still healthy, so I decided to alter a recipe that I had been hanging on to for several months with the ingredients that I had on hand to create these yummy pancakes. Much to my delight they were a great hit not only with myself but with my son and husband!
I know I have found the perfect pancake to make a huge batch of for when back to school time rolls around in another week and mornings become much busier for us! This way I can get breakfast on the table in a flash! This recipe makes around enough for serving 3 people. Feel free to double or triple this recipe in order to make enough for the whole week, I know that is what I'll be doing very soon!
These pancakes are great with maple syrup and berries, topped with yogurt or just with more peanut butter or other nut butter on top. Feel free to experiment and have fun!
Peanut Butter Protein Pancakes:
Adapted from: The Pancake Princess
Makes 9-10 mini pancakes
3/4 cup gluten free flour mix (see recipe below)
3/4 cup sweet rice flour
4.5 tablespoons peanut butter powder
1.5 teaspoons baking powder
3/4 teaspoon sea salt
1.5 cups coconut milk (or whole milk if you are not dairy free)
3 tablespoons maple syrup
3 teaspoons vanilla extract
4.5 tablespoons natural creamy peanut butter (I like Adam's brand)
Coconut oil for greasing the electric skillet
1. Whisk together the gluten free flour mix and sweet rice flour, baking powder and salt.
2. Stir in the coconut milk, maple syrup, vanilla and peanut butter.
3. Heat an electric skillet to about 350F.
4. Add a teaspoon or more of coconut oil to coat the bottom of the electric skillet. If you don't have an electric skillet, you may melt coconut oil in a skillet on the stove over medium heat. Make sure the whole surface is coated in oil so that the pancakes don't stick.
5. Measure out batter by the 1/4 cupful. Each one will make a small pancake.
6. Let cook for 1-2 minutes, or until the pancakes are brown on the bottom. Flip and let cook for another minute.
7. Serve while warm with maple syrup, more peanut butter on top & berries to taste! YUM!
** Gluten Free Flour Mix: Whisk together 4 cups of brown rice flour, 1 2/3 cups potato starch and 2/3 cup tapioca flour in a large bowl. Store the extra in a ziplock bag in the refrigerator for using in other recipes.